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Cheesecake brûlée

Ruth’s Chris corporate executive chef Rick Crossland combined two favorite desserts for this dish. The dessert was the finishing touch on a $95 five-course wine dinner, held simultaneously at several dozen of the chain’s 137 locations, featuring vintages from California’s Napa Valley.

To make the cheesecake brûlée, the kitchen staff piped sour cream cheesecake into ramekins, sprinkled them with raw sugar, and quickly caramelized the sugar in a broiler. The dessert was served with a chewy chocolate-walnut cookie, strawberry sauce and rhubarb compote.

The item was paired with Beringer Nightingale Semillon-Sauvignon Blanc, a botryitised dessert wine, or one made from grapes that have been exposed to a type of beneficial fungus.